https://nova.newcastle.edu.au/vital/access/ /manager/Index en-au 5 https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:45114 n = 17) presentation of program materials with surveys after each section. In-depth individual semi-structured interviews (n = 6) were then conducted. All participants reported increased knowledge and confidence in adherence to the MEDI, with the majority preferring a booklet format (70%) and group delivery (58%). Three themes emerged from interviews—1. barriers (complexity, perceived cost and food preferences), 2. additional support and 3. individualisation of materials. Program materials were modified accordingly. Phase 2 was a 2-week trial of the modified program (n = 15). Participants received a group counselling session, program manual and food hamper. Adherence to the MEDI was measured by the Mediterranean Diet Score (MDS). All participants increased their adherence after the 2-week trial, from a mean score of 5.4 ± 2.4 (low adherence) to a mean score of 9.6 ± 2.0 (moderate to high adherence). All found that text message support helped achieve their goals and were confident to continue the dietary change]]> Wed 26 Oct 2022 13:03:08 AEDT ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:45085 n = 6), specialist dietitians (n = 6) and an IKT research team (n = 8) participated in a 4-phase co-design process. Phase 1: the IKT team developed the research questions, and identified essential program elements and workshop strategies for effective co-design. Phase 2: Participant co-design workshops used persona and journey mapping to create user profiles to identify barriers and essential program elements. Phase 3: The IKT team mapped Phase 2 data to the TIDieR checklist and developed the intervention prototype. Phase 4: Co-design workshops were conducted to refine the prototype for trial. Rigorous IKT co-design fundamentally influenced intervention development. Modifications to the protocol based on participant input included ensuring that all resources were accessible to people with aphasia, an additional support framework and resources specific to outcome of stroke. The feasibility and safety of this intervention is currently being pilot tested (randomised controlled trial; 2019/ETH11533, ACTRN12620000189921).]]> Wed 26 Oct 2022 12:25:58 AEDT ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:52416 Wed 11 Oct 2023 11:59:18 AEDT ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:55057 Mon 08 Apr 2024 09:22:45 AEST ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:35710 4.5 but <20.0MJ/d). Linear regression models showed statistically significant associations between dietary intake of total n-6 fatty acids and improved cognitive performance measured by the ARCs (RC= 0.0043; P=0.0004; R²= 0.0084). Quartiles of n-6 fatty acid intakes where the lowest quartile of n-6 fatty acid intake (179.8-1150.3mg) and those in the highest quartile (2315.0-7449.4mg) had a total ARCs score 10.6 units greater (RC= 10.60466; P= 0.006; R²= 0.0081). Furthermore, when n-6 fatty acid intake was tested against each of the ARCs domains, statistically significant associations were observed for the Fluency (RC=0.0011432; P= 0.007; R²=0.0057), Visual (RC=0.0009889;P=0.034;R²=0.0050), Language (RC=0.0010651; P=0.047;R²=0.0068) and Attention (RC=0.0011605; P=0.017; R²=0.0099) domains, yet there was no association with Memory (RC= -0.000064; P= 0.889; R²= 0.0083). No statistically significant associations between any other fatty acids and ARCS, nor any fatty acids and MMSE were detected. A higher intake of total n-6 fatty acid, but no other types of fatty acids, was associated with better cognitive performance among a representative sample of older Australian adults.]]> Fri 25 Oct 2019 15:40:12 AEDT ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:54824 Fri 15 Mar 2024 09:11:39 AEDT ]]>